Potato Pancakes

Name: Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 0.5 kg potato; 0.5 tbsp wheat flour; 0.25 pcs onion; 1 pcs eggs; salt; vegetable oil

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Here's a recipe for perfect, delicious, and crispy potato pancakes. The serving suggestion is a quick mushroom sauce, prepared in such a way that the mushrooms retain their firmness and don't release excessive liquid.

Print Report

Prep time 15 min

Cook time 30 min

Servings

🌱

Difficulty Easy

Category Side dishes

Ingredients

½ kg potato
½ tbsp wheat flour
¼ pcs onion
1 pcs eggs
salt
vegetable oil

Instructions

1
Peel the potatoes, then grate them on a fine grater directly into a large, flat bowl. Leave them in the bowl without stirring, gently tilt the bowl and set aside for about 5 minutes.
2
Meanwhile, pour off the accumulated juice, lightly holding back the grated potatoes without stirring them. Finally, press the mixture with your palm against the sides of the bowl and remove the remaining excess juice. Add flour, finely grated onion, egg, and two pinches of salt.
3
Heat a pan and pour oil into it. Mix the potato mixture. Place a portion of the mixture (1 full tablespoon) onto the hot oil and spread evenly, forming a not-too-thick pancake. Fry on medium heat for about 2-3 minutes until they achieve a golden color, then flip to the other side and repeat the frying process.
4
Place the finished pancakes on a plate lined with paper towels. Sprinkle with freshly ground sea salt. Potato pancakes taste best straight from the pan, when they're still crispy.